1. Introduction: The Ultimate Korean Banchan

When you visit a traditional Korean restaurant or open a classic Korean lunchbox (Dosirak), there's one side dish that almost always makes an appearance: Spicy Stir-fried Dried Squid, known in Korea as Jinmichae Bokkeum. Its irresistible combination of sweet, spicy, and savory flavors, along with a satisfying chewy texture, makes it the perfect accompaniment to a bowl of steamed white rice.

However, one common problem many home cooks face is that the dried squid can become rock-hard after being stored in the refrigerator. Today, I'm sharing the ultimate golden recipe that guarantees a soft, moist, and tender texture, even after days in the fridge!

2. The Secret to Keeping It Soft

How do we prevent the dried squid from turning into a tough chew? Here are three crucial secrets:

  • Rinsing: Briefly rinsing the dried squid under cold running water removes excess salt and artificial additives, while slightly rehydrating the squid.
  • Steaming: Instead of frying it immediately, we steam the squid for a few minutes. This plumps up the fibers, making them incredibly tender.
  • Mayonnaise: Adding mayonnaise to the sauce is a famous Korean culinary hack. The oil in the mayo coats the squid, locking in the moisture and preventing it from hardening in cold temperatures.

3. Ingredients

Main Ingredients

  • Dried shredded squid (Jinmichae): 190g
  • Sesame seeds: 2 Tbsp
  • Sesame oil: 1/4 tsp

Sauce Ingredients

  • Gochujang (Korean chili paste): 2 Tbsp
  • Oligosaccharide (or corn syrup): 3.5 Tbsp
  • Soy sauce: 1.5 Tbsp
  • Chili oil: 2 Tbsp
  • Sugar: 2 tsp
  • Cooking wine (Mirin): 4 Tbsp
  • Minced garlic: 1 Tbsp
  • Mayonnaise: 4 Tbsp

4. Step-by-Step Instructions

Step 1: Prep the Squid

Using kitchen scissors, cut the long strands of dried squid into bite-sized pieces (about 2 inches long). Place them in a strainer and briefly rinse under cold running water. Do not soak them, as it will wash away the flavor. Shake off the excess water.

Step 2: Steam for Tenderness

Set up a steamer over boiling water. Spread the rinsed squid evenly on the steamer tray, cover, and steam for 3 to 5 minutes over medium heat. Once steamed, transfer to a wide plate and let it cool slightly.

Step 3: Boil the Sauce

In a large wide pan (before turning on the heat), combine Gochujang, oligosaccharide, soy sauce, chili oil, sugar, cooking wine, minced garlic, and mayonnaise. Stir well until the mayonnaise is fully incorporated. Turn on the heat to medium-low. Let the sauce gently bubble and simmer for a minute. This cooks off the raw garlic taste and thickens the sauce.

Step 4: Mix and Toss

Once the sauce is bubbling, turn off the heat entirely! This is crucial to prevent burning and overcooking. Immediately add the steamed squid into the warm pan. Using two forks or chopsticks, toss vigorously to ensure every piece is thoroughly coated with the glossy red sauce.

Step 5: Final Touch

Finish the dish by drizzling the sesame oil and sprinkling the sesame seeds over the top. Toss one last time.

5. Storage and Serving Tips

Allow the Jinmichae Bokkeum to cool completely at room temperature before transferring it to an airtight container. This prevents condensation from forming inside the lid, which could make the dish spoil faster. Store in the refrigerator, and enjoy it for up to two weeks! It’s fantastic with plain rice, or you can chop it up to make spicy rice balls (Jumeokbap) or mini Kimbap.